Site icon Baker, Ice Cream Maker, Cook, and Recipe maker

CORN BREAD

Frank Goulding
Jump to Recipe - Print Recipe

 

Print

CORN BREAD

Course Bread
Keyword CORN BREAD
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12

Equipment

  • Stand mixer
  • digital scale
  • Mixing bowl

Ingredients

INGREDIENT

  • 437 g FLOUR ALL PURPOSE
  • 413 g CORN MEAL
  • 42 g MILK NONFAT, DRY
  • 49 g SUGAR GRANULATED
  • 41 g BAKING POWDER
  • 11 g SALT
  • 3 EGGS WHOLE, LARGE
  • 890 g WATER
  • 169 g OIL SALAD
  • COOKING SPRAY NONSTICK

Instructions

METHOD

  • Blend flour, cornmeal, milk, sugar, baking powder, and salt in mixer bowl.
  • Combine eggs and water; add to ingredients in mixer bowl. Blend at low speed about 1 minute. Scrape down bowl.
  • Add oil; mix at medium speed until blended.
  • Lightly spray each pan with non-stick cooking spray. Pour batter into 13 x 18-inch (½) sheet pan or two 9 x 13 (1/4) sheet pans
  • Using a convection oven, bake at 375 F. for 20 minutes or until done.
  • Cool
Exit mobile version